Summer Gazpacho

Name: Summer Gazpacho
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican, European, Latin American, Mediterranean, Spanish
Ingredients: 1 15oz. can crushed tomatoes; 1 cup vegetable juice (like V8); 1/2 sweet onion (about 1 cup chopped); 1/2 cucumber (about 2 cups chopped); 1/2 cup fresh parsley; 1/2 cup fresh cilantro ($0.20); 1 clove garlic, minced ($0.08); 1 Tbsp olive oil ($0.16); 1 tsp salt ($0.05); 1/4 tsp Freshly cracked black pepper ($0.02); 2 tsp lemon juice; 1 avocado

4 steps

Prep:15min

This cold, refreshing Summer Gazpacho is the easiest no-cook recipe for when the weather is hot and summer produce is at its best!

Updated at: Thu, 17 Aug 2023 09:05:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories150.7 kcal (8%)

Total Fat8.3 g (12%)

Carbs18.7 g (7%)

Sugars9.7 g (11%)

Protein3.9 g (8%)

Sodium900.1 mg (45%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 15 ozcan crushed tomatoes

1 cupvegetable juice

0.5cucumber

½ cupfresh parsley

½ cupfresh cilantro

1clove garlic

minced

1 Tbspolive oil

1 tspsalt

¼ tspblack pepper

freshly cracked

2 tsplemon juice

1avocado

Instructions

Step 1

Add the crushed tomatoes and vegetable juice to a food processor or blender.

Step 2

Peel the cucumber, if desired. Cut the onion and cucumber into chunks. Wash the parsley and cilantro well. Mince the garlic. Add the cucumber, onion, parsley, cilantro, garlic, olive oil, salt, pepper, and lemon juice to the food processor or blender.

Step 3

Purée the ingredients, or leave them slightly chunky, if preferred. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for 30 minutes before serving. Give it one last taste after chilling, in case the flavors need to be adjusted.

Step 4

Dice the avocado just befor serving and add a few chunks on top of each bowl. Add extra pepper and olive oil to each bowl, if desired.

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